Soft and fluffy dough with a hint of cardamom and filled with marzipan/pistachio remonce. Topped with white chocolate and crunchy pistachios – oh they are so good!
Recipe for pistachio swirls with remonce and white chocolate
Baking at home during the Christmas days? You should try these delightful swirls!
Soft and airy dough with a hint of cardamom and filled with marzipan/pistachio remonce. Topped with white chocolate and crunchy pistachios – they are simply delicious!
The swirls are easy to make and perfect for the Christmas coffee table. Actually, they’re great for any coffee table throughout the year.
The swirls are best on the day they’re baked but can be eaten a couple of days later too – just give them 10-15 seconds in the microwave first. They can also be made in advance and frozen; just take them out and warm them up before serving. Wait to add the chocolate topping until the day they’re going to be eaten.
Servings: pcs.
Pistachio Swirls with Remonce and White Chocolate
Soft and fluffy dough with a hint of cardamom and filled with marzipan/pistachio remonce. Topped with white chocolate and crunchy pistachios – oh they are so good!
Equipment
- Pot
- Mini Choppers (option 1)
- Blender (option 2)
- Rolling Pin
- Baking Tray
- Oven
- Brush
- Bowl
- Knife
- Microwave
Ingredients
Dough
- 25 gram Yeast
- 80 gram Butter
- 250 gram Milk
- 75 gram Sugar
- 1 pcs. Egg
- 500 gram Wheat Flour circa
- 2 gram Cardamom ground
- 1.5 gram Salt
Remonce
- 100 gram Butter soft, room temperature
- 200 gram Sugar
- 100 gram Marzipan coarsely grated
- 2 gram Cardamom ground
- 4 gram Vanilla Sugar
- 50 gram Pistachios without shell
Topping
- 50 gram White chocolate
- 30 gram Cream
- Pistachios chopped
Instructions
Dough
- Melt the butter in a small pot and add milk to the pot until the mixture is lukewarm (about 37 degrees Celsius (99 degrees Fahrenheit), i.e., warm but not hot enough to burn you).
- Remove the pot from the heat and stir in the yeast.
- Add the remaining milk, sugar, and egg, whisk well together.
- Add flour, cardamom, and salt, and knead or mix the dough until it is firm, smooth, and slightly sticky.
- Let it rise for 1 hour at room temperature.
Remonce
- Stir butter, sugar, marzipan, cardamom, and vanilla sugar well together.
- Blend the pistachios finely (I use a mini-chopper) and mix them into the remonce.
Forming the Swirls
- Once the dough has finished rising, roll it out into a rectangle, 5-6 mm thick.
- Spread the remonce over the dough, getting it into all the corners and edges.
- Fold the dough in half and cut it into strips (1 – 1 1/2 cm wide).
- Twist each strip on itself, roll it up, and tie into a knot to form round swirls.
- Place on a baking sheet and let rise again for 20-25 minutes while the oven heats up.
- Preheat the oven to 200 degrees Celsius (392 degrees Fahrenheit), conventional setting.
- Brush the swirls with milk and bake them for 12 – 15 minutes. They are done when they are firm and golden.
- Take them out and let them cool.
- Put cream and chopped white chocolate in a small bowl and melt over a water bath or in a microwave – stir together to form a nice glaze, which you use to decorate the cooled swirls. Sprinkle with chopped pistachios and serve.
Notes
